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Food Talk with Mike Colameco is brought to you by the following generous underwriters:

This week on Food Talk with Michael Colameco, host Mike Colameco welcomes influential food critic and author Mimi Sheraton, restauranteur and chef Charlie Palmer, as well as Stefanie Sacks to the show. An influential food critic born and Brooklyn native, Mimi shares with Mike how she came up in food writing, starting with her parents who she described as excellent cooks and that her father, notably, was a commission merchant in a wholesale produce market. She recently authored the book “1000 Foods to Eat Before You Die,” which according to Mike fully delivers on the promise of its title. Selecting from the best cuisines around the world (French, Italian, Chinese, Senegalese, Lebanese, Mongolian, Peruvian, and many more)â€” Mimi profiles the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about. The next guest, Stefanie Sacks, MS, CNS, CDN is a Culinary Nutritionist, author, radio show host, educator, speaker and consultant. She just released the new book “What The Fork Are You Eating? An Action Plan for Your Pantry and Plate,” which she explains to Mike focuses on the small changes in food choices can make big, everyday difference. An overview of the truth about what’s hidden in food plus an action plan with 50 time-tested, delicious recipes aims to get everyone caring about food and ingredients. Lastly, Mike welcomes chef and restauranteur Charlie Palmer to the show. Charlie shares some great details how he came up through the culinary ranks in New York City at a time when French chefs ruled the scene. Mike gets an update with what’s on Charlie’s plate at the moment with his many hotels and restaurants throughout the country, plus other projects on the horizon. Tune in for a great show through and through!

“‘1000 Foods to Eat Before You Die,’ is in a way my autobiography. The last 60 years of my life have been made up of going in search of food.” [11:40]

—Mimi Sheraton on Food Talk

“This book is really about solutions and trying to help people, in a nutshell. […] What I’m trying to do is distill a lot of that information into usable, navigable tools and give people things they can do at home. […] They have to understand that our food is not effectively regulated.” [32:05]